If you’ve never tried eggplant before or you’re not sure what it’s about, check out our guide here, which’ll tell you everything you need to know.
Meat substitutes are popular in many vegan recipes, and even eggplant can be used for this purpose with its versatile texture. There are some varieties which are bitter and may need to be sliced and covered in salt for a while to draw out the flavor before rinsing.
However, this practice seems to be less necessary nowadays as new varieties have been developed to reduce the bitterness.
If you need to salt the eggplant, instructions on how to do so will be written in the recipe so don’t worry. It has a very distinctive flavor although, perhaps more importantly, it does an amazing job of absorbing other flavors.
Let’s get to it. We’ve curated some of the best vegan eggplant recipes and think they’ll give you all the inspiration you need!
Table of Contents
- Vegan Curry Eggplant Recipes
Vegan Eggplant Dinner Recipes
- Eggplant Meatballs
- Mooshi’s Cooked Eggplant Salad
- Mediterranean Eggplant Soup
- Almond and Cornmeal Herb Crusted Eggplant
- Chickpeas with Eggplant and Preserved Lemon
- One-Pot Ratatouille Rice
- Eggplant Lasagna
- Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal
- Eggplant Sliders with Oregano Tomato Slaw and Peppercorn Aioli
- Eggplant Bolognese Pasta
- Sweet Korean Eggplant
- Eggplant, Mushroom, Spinach and Zucchini Lasagna
- Garlic and Chili Chinese Eggplant (Gluten-Free)
- Crispy Coconut Eggplant Nuggets
- Chinese Aubergine
- Eggplant, Mushroom and Pesto Pizza
- Eggplant Curry with Cucumber Mint Raita
- Eggplant Stir-Fry
- Vegan Eggplant Dip Recipes
- Vegan Eggplant Fries Recipes
Vegan Grilled Eggplant Recipes
- Grilled Eggplant Tahini Satay Kebabs
- Grilled Crispy Eggplant and Spinach Quesadillas
- Grilled Eggplant with Zucchini, Sungold Tomato with Leek Salsa, and Zucchini Blossom Pesto Marinated Kale
- Grilled Eggplant Wraps with Spicy Tahini Slaw
- Grilled Eggplant Steaks with Miso Maple Tahini Sauce
- Chargrilled Eggplant with Carrot Top Pesto
- Chargrilled Capsicum and Eggplant Terrine
Vegan Eggplant Lunch Recipes
- Georgian Eggplant Rolls with Walnuts
- Eggplant Gyros with Za'atar and Red Wine Vinegar
- Miso Glazed Eggplant Kebabs
- Spicy Asian Eggplant and Tofu Bowls
- Eggplant with Molasses
- Crispy Eggplant “Bacon”
- Eggplant Meatballs with Za’Atar and Kale Pesto
- Tofu and Eggplant Bowls
- Classic Swedish Eggplant “Herring”
- Brinjal (Eggplant Fry)
- Creamy Eggplant Pasta
- Middle Eastern Eggplant Wrap
- Caponata (Eggplant Antipasto)
- Eggplant Sushi
- The Ravens’ Eggplant Cannoli
- Vegan Eggplant Parmesan Recipes
- Vegan Roasted Eggplant Recipes
Vegan Eggplant Sandwich Recipes
- Oven-Fried Eggplant PoBoy Sandwiches
- Roasted Eggplant Sandwich with Harissa Relish and Hummus
- Tiny Eggplant Sliders
- Citrus and Soy Eggplant Burgers
- Eggplant Parmesan Sandwich
- Grilled Eggplant Sandwiches
- Eggplant Bacon BLT with Avocado
- Eggplant and Avocado and Pomegranate Sandwich
- Healthy Eggplant Burger with Mayo
- Vegan Eggplant Sauce Recipes
- Vegan Stuffed Eggplant Recipes
Vegan Tomato Eggplant Recipes
- Roasted Eggplant, Bell Peppers, and Tomato Salad
- Creamy Eggplant Tomato Soup
- Baked Eggplant with Lentils, Tomatoes and a Herby Topping
- Eggplant Rollatini with Cashew Ricotta
- Eggplant Onion and Tomato Stew
- Eggplant Rollatini
- Mnazaleh (Eggplant and Chickpea Stew)
- Eggplant and Potatoes in Tomato Sauce
- Roasted Basil Eggplant with Fresh Heirloom Tomatoes
- Roasted Thai Eggplant with Cherry Tomatoes and Basil
- Simple Eggplant with Tomato Sauce
- Wrapping Up
Vegan Curry Eggplant Recipes
Instant Pot Aloo Baingan Masala (Potato Eggplant Curry)
I really love pot dishes, they’re just as described right? You throw everything in and that’s it! This one is even better because it states no stirring. In fact, not stirring the food is a very important part of this recipe as you’ll see in the notes.
Don’t let the list of ingredients put you off as many of them are herbs and spices as this is the real deal. Be aware, on a heat scale of 1 to 5, this would be 3 so adjust the cayenne pepper and green chili to suit your taste. Lots of textures here from hearty potatoes to cashew nuts.
Some are ground together to make a paste, and as you can see from the picture, you can throw some in whole. Best of all, this is gluten-free as well as vegan and you can have it on the table in less than thirty minutes! Serve with your favorite Indian bread or basmati rice.
Chickpea and Eggplant Curry
This is a really great recipe, so satisfying and best of all, easy to make. I always love chickpea curries, there are so many variations.
This dish with the added eggplant goes one step further.
The recipe does call for two cans of fire roasted tomatoes. If you’re unable to find this, regular canned tomatoes will be just fine.
I love all the herbs and spices, when you see something like this, you know you’re making real curry! The recipe author states if you can’t find garam masala, simply leave it out. I don’t think you have much trouble finding it but it’s a good tip.
The flavor is smooth and mild, so if you like the flavor of curry without all the heat, this one is for you. Ten minute prep time with an hour and ten minutes cooking and you’ll have a really great dish!
Eggplant in Peanut Curry Sauce
Some people are ‘okay’ with eggplant but they’re not thrilled about the flavor. If that’s you, then I really recommend you try this dish.
The eggplant is cooked until it becomes very soft and it absorbs all the flavor of the creamy sauce. As well as being vegan, this is gluten-free, soy free and has no added oils!
This is a really lovely dish packed with flavor. The peanut curry sauce blends all the other flavors, which are both sweet and sour, together beautifully.
You’ll have it ready in about forty-five minutes. The ingredients in the recipe state it’s for six servings.
After cooling down, store in an airtight container in the refrigerator for up to 3 days. Serve with your favorite Indian bread or basmati rice or, go one better and have both!
Roasted Eggplant Curry with Chickpeas and Coconut
I know it’s too easy to pick up some frozen meals at the supermarket and then just nuke them in the microwave. Time is so precious nowadays. But you know, these pre-prepared meals can contain way too much salt. That’s not to mention the other ingredients which are sometimes unrecognizable.
There really is no substitute to dishes you cook yourself at home, made with real food! Here we have just that, and it’s totally delicious!
In about forty-five minutes you’ll have this ready to eat. It’s really easy to make and if you’ve never made curry before, this would be your perfect time to start. Don’t worry if the ingredients list seems long, many are herbs and spices, so it’s not as long as it looks.
This is a mild curry and the coconut-based sauce is to die for. You absolutely need basmati rice with this so make sure you have some, brown or white. If you make this, be sure to send us a picture!
Vegan Eggplant Dinner Recipes
When we first saw this recipe, we couldn’t believe how easy it was to make. These vegan meatballs will taste like they took hours to prepare, but the opposite is true!
Often, these kinds of recipes contain soy which is okay but some of us try to avoid it when possible, there’s no soy in this dish.
What you end up with here is something bursting with flavor, satisfying, and the perfect accompaniment to spaghetti! Of course, with a little imagination, they would also make good burgers.
The ingredients here are really simple. The recipe does list one cup of ‘Panko’, if you’re unsure what this is, it’s a certain type of bread. If you can’t find it, just use regular breadcrumbs.
You’ll also need a vegan egg substitute for the binding. The recipe uses flax egg but if you can’t find any ask at your local health food store to see what they recommend as an equivalent.
The rest is just simple stuff you probably already have in your kitchen. As I’ve already said, don’t think of these as just ‘meatballs’, be creative and you’ll find they’ll have many uses. This recipe is definitely a keeper!
Mooshi’s Cooked Eggplant Salad
Well, we know some salads have cooked ingredients, like potato salad, this one has everything cooked! This is an authentic dish from Israel that’s gluten-free and Kosher.
there’s a little preparation time of just over half an hour when you’re preparing the eggplant and a few other things. Other than that, you’ll be cooking this slowly for about an hour until the sauce has thickened.
I always love garlic in dishes although I’m guilty of taking it for granted. This dish reminded me of how awesome it’s, you can really taste it and I don’t mean in an overpowering way, it’s just perfect! All the ingredients are simple and straightforward.
You can serve this hot or cold, even warm. Serve with quinoa, rice or your favorite bread (unless you’re avoiding gluten!). I love that the recipe page has a tool for you to change the amount of servings you need, and the ingredient amounts will adjust accordingly, perfect!
Mediterranean Eggplant Soup
One of the things I really love about this soup is it’s so creamy yet has so many textures. Would you believe it’s made with just six ingredients and the instructions could not be more simple! This is thanks to Florian so a round of applause for him!
With just a five minute prep time, and twenty minutes cooking, you have this ready to eat in no time.
The hummus and tahini make it really satisfying. As you can see, the photo includes pomegranate and pistachio nuts. These are not listed in the ingredients, but I recommend you at least get the pistachios.
If you can’t get these, cashews will do just fine. Have this for lunch or dinner and because it’s so quick to make, you can also have it after working all day.
Almond and Cornmeal Herb Crusted Eggplant
This is one of those recipes where the eggplant needs to be salted, as I mentioned in the introduction paragraph. This is a very simple process and the instructions walk you through it. No problem!
This is a perfect snack and even better for the holidays.
The eggplant slices are great and you’re just going to want to keep eating them! If you’re ever afraid to cook with eggplant then start with this recipe.
It straightforward, fun, and delicious! It’s not listed in the ingredients, but the very last point of the instructions is to serve with marinara sauce so make sure you have some ready! This one’s a keeper!
Chickpeas with Eggplant and Preserved Lemon
This is a Moroccan inspired dish, really satisfying and until you try it, you won’t believe how well the preserved lemon mixes with all the flavors. You can certainly leave this out but seriously, if you’re at the very least bit curious, go for it!
I’m not joking when I say this may become one of my favorite dishes of all time. I just didn’t see it coming.
Personally, I don’t like my food too spicy, so I completely left out the chili flakes/cayenne pepper. Obviously, you can adjust your heat according to your personal preference. This stores in the fridge in an airtight container for up to five days and it freezes well too! At the end of the instructions there are some suggestions for serving.
We ate this with roast potatoes and flat bread and… you just have to try it, you’ll thank me!
One-Pot Ratatouille Rice
This is one of those simple recipes where you just throw everything in and the magic happens. It’s unbelievably satisfying, and you just don’t want to stop eating it! Best of all, it’s just so easy to make that it’s verging on ridiculous!
there’s about thirty minutes cooking time so overall, you’ll have this vegan deliciousness ready in less than three quarters of an hour. You’re going to have nearly all of the ingredients in your kitchen already, if not everything.
The amounts here make three servings, but I think that’s very conservative, especially when I’m around! Seriously, this is very tasty, and I think you should double the ingredients. It stores just fine in the fridge so you’re good with any leftovers.
You can use any rice with this although if you choose a risotto rice, remember it’ll absorb much more than long grain rice and leave you with a dish that has a different texture. Make a note of this, you’ll make it again and again!
This is a classic Italian dish and I remember having it when very young. It’s one of those recipes that’s worth the effort because it freezes well and stores in the refrigerator for the next day or so, perfect for taking to work or having a meal ready in no time.
This is going to take a little prep time and then about an hour in the oven. It’s worth every moment! The recipe does mention fire roasted tomatoes with roasted garlic. I’ve seen this in a can but not as readily available as I’d like. If you can’t get it, just use regular tin tomatoes and it’ll be fine.
Don’t forget the garlic! If you’re looking for a hearty dish to get you through, this is it!
Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal
Authentic Indian dish alert! Indian food is probably my favorite, so I get excited every time I see any Indian recipe!
Here, we have a ten minute prep time and just thirty minutes to cook!
Depending on how much heat you like in your food, adjust the cayenne pepper and dried chilis accordingly.
This is really satisfying and I recommend you don’t skip the cilantro right at the end. You can store any leftovers (once cooled) in an airtight container in the refrigerator. It freezes well too. Serve on its own or with rice, potatoes or flatbread. Absolutely delicious!
Eggplant Sliders with Oregano Tomato Slaw and Peppercorn Aioli
This is a great gluten-free recipe. You’ll see that it’s divided into three parts, the sliders, the slaw and the aioli. Each part is almost a recipe unto itself, you can (and should!) use them as part of other recipes too!
Now, if you want to make this, but you’re not quite sure where to get the tiny bread buns from, remember you can just make the sliders bigger and you’ll have a delicious veggie burger!
A tip for this recipe is you must squeeze out the eggplant pulp thoroughly, not doing so will change the consistency of the dish; it’s mentioned in the recipe, but I thought I’d say it here as well because it’s so important. Do go to the effort of making everything because it’s all out of this world.
Remember though, if you just want amazing straight up vegan burgers, you got it here too!
Eggplant Bolognese Pasta
I love this dish as is it so easy to make and you probably have a lot of ingredients already. If you’re not sure if you like eggplant, this recipe may change your mind! Perfect for when you have an urge to eat pasta but want something else with it to make it more interesting.
This is a very Italian dish. You’re going to need to salt the eggplant first, and the instructions walk you through it, step-by-step. This is an important part of this recipe and cannot be left out.
All in all, you’re going to have this ready to eat in about an hour. You could skip making the pasta sauce and just use a store-bought jar version, but I’d urge you to make everything from scratch.
The result is a satisfying dish you’ll love. The Kalamata olives and the sauce are just divine!
Sweet Korean Eggplant
If you’ve never had a Korean dish then let this be your first. It makes a great entrée and best of all you’ll have it ready in about twenty minutes! It’s sweet, tangy and goes well with rice or noodles. Don’t forget the flatbread!
This recipe has two sections, one for the sauce and one for the eggplant. It’s incredibly easy to make with a prep time of five minutes or less.
It suggests that the eggplant is cooked until all the liquid is absorbed. Do make sure you do this rather than just stick to the ten minute timer.
It’ll make all the difference. Garnish with sesame seeds and green onions, and if you don’t have rice, go with quinoa. It’s all good, literally!
Eggplant, Mushroom, Spinach and Zucchini Lasagna
As with all Italian dishes, there are many variants on what we regard as classics. When you then add vegan versions into the mix, there’s even more!
This lasagna is so satisfying you’re probably eat twice as much as you should, or is that just me? Do note that the recipe does mention a couple of brand names, one for the mozzarella style shreds and the other for the vegan ricotta cheese.
If you can’t get either, ask at your local health food store. You could even make your own using soaked cashew nuts, nutritional yeast, onion powder and seasoning.
Add a little water and blend and you have plant-based cheese sauce, voila! Back to this recipe, it might seem a little fiddly, but this is lasagna so it’ll have several parts to it.
Not only does this keep in the fridge for a few days but it freezes really well too! Packed with amazing ingredients such as spinach, mushrooms, zucchini and so much more. Keep this for when you want to treat yourself!
Garlic and Chili Chinese Eggplant (Gluten-Free)
You may have seen some vegan alternatives to Chinese food in our other collections, such as our vegan cauliflower recipes roundup. This is another classic that’s tasty, healthy and incredibly easy to make. This is really cool stuff.
The ingredients are simple and from start to finish you’ll have it on the table in twenty-five minutes or less. The recipe does suggest Chinese or Japanese eggplant.
Do try and source this if possible but if you can’t, don’t worry as your regular versions will be just fine.
With fresh ginger, garlic and tamari, this is as authentic as it gets! Serve with finely chopped green onions as a garnish. Makes the perfect side dish or serve with rice to make the perfect meal!
Crispy Coconut Eggplant Nuggets
Come on, who doesn’t love nuggets with your favorite dip? We just want plant-based versions, there are a few but this is one of the best! It’s especially true if you think you don’t like eggplant.
What I really love about this recipe is you can fry the nuggets but there are also instructions on how to bake them, which is great.
The ingredients are simple, nugget-sized pieces of eggplant you coat and then put in the oven. This is great for a snack, party and your kids will adore them! Get a variety of dips or even make your own. Perfect for movie night!
This is another Chinese classic that’s naturally vegan. It’s surprisingly not difficult to get the ‘take-out’ flavor when cooking your own Chinese food.
What is tricky is having a good recipe to begin with. Here, my friends, is just that!
Just take one look at the ingredients and you know you have something simple, yet special. This is all good food and healthy as well.
I love the sauce especially! If you can get Chinese or even Japanese eggplant I think you should go for it.
Having said that, regular eggplant works just fine. You’ll definitely want to have rice with this so make sure you have some ready to eat when the eggplant is ready.
I love how the sauce seeps into the rice. Now I want to eat it all over again!
Eggplant, Mushroom and Pesto Pizza
Everyone loves pizza, right? They certainly should. Now, allow me to let you into my pizza secret! It’s easy to hide a bad pizza, you just cover it with cheese and you’re pretty much done. Taking away the cheese reveals how good the pizza really is.
In some regions of Italy, they don’t even have cheese on it. Even though this pizza does contain vegan cheese, it’s so good you don’t need it, and that’s my point.
This recipe is divided into three sections, the crust, pesto and toppings.
If your store has a good quality premade pizza crust, then you certainly could get that and save yourself some time.
If you can, though, do make everything from scratch. It’ll give you great bragging rights! The pesto is of the best quality and the toppings are spot on. I think you want to make two of these, maybe three?
Eggplant Curry with Cucumber Mint Raita
Here’s an exquisite eggplant dinner meal that brings together two distinct yet complementary flavors under one roof: luscious curry and a refreshing, minty raita.
As Sarah points out, the ingredients list might seem daunting to you, but don’t worry, follow the direction and you’ll be tastefully reqarded in a cinch!
Another fantastic Chinese meal. Authentic, great wholesome ingredients and easy to cook. As everything is made from scratch, there’s a ten minute cook time as you’d expect.
If you have any vegetables that need eating you can certainly add them in as well. I think sliced carrots would be perfect, though make sure you start to cook them before the eggplant as they’ll probably take longer to cook.
I love how the stir fry has both regular and green onion. When we made, we didn’t have any broccoli, so we simply left it out and it was perfect.
It’s actually a very versatile dish, you can see how easy it’s to adapt depending on what you have in the kitchen.
Unless you’re avoiding soy, adding tofu to this dish would be great. Serve over basmati rice, brown or white, and enjoy it to pieces!
Vegan Eggplant Dip Recipes
Roasted Eggplant Dip
Good dips are not hard to come by. You can get some good quality ones at the store and there are lots of good recipes around.
However, every so often you come across a great dip and this is one of those times! Hummus is just fantastic although some people have to avoid it because of the chickpeas. Enter this recipe!
The recipe does call for Italian baby eggplant, if you can’t get Italian it’ll be okay and if you can only get regular size, it’s still not the end of the world.
Roasting the eggplant really is the secret to this recipe. In total, this’ll be ready in forty-five minutes or less.
Once ready, you’ll need to allow this to cool for at least an hour, preferably overnight in the refrigerator in a covered container.
This’ll allow the flavors to marinate. It keeps well in the fridge for up to 3 days, although I doubt you’ll have it much longer than twenty-four hours!
Roasted Eggplant Mousse
Sometimes you want to go with something different for special occasions. Perhaps a dish your guests have not had before so you can surprise them.
Nothing too complicated but a recipe that’ll create some wow factor. This is it!
The best part about this dish is that, other than seasoning, you can count ingredients on one hand.
You’ll have it ready in just over thirty-five minutes and it tastes delicious. The lemon juice adds freshness and the onion adds body.
The recipe calls for olive oil, if you can, use extra-virgin olive oil. With so few ingredients it’s important you get the best quality of everything you can.
The amounts served 4 to 6m, so adjust accordingly. Perfect!
The Best Persian Eggplant Dip
We’ve seen other dips before that have been really good alternatives to hummus. They usually still contain tahini and while there’s nothing wrong with this, some people are allergic to sesame seeds. This dip comes to the rescue!
Just a few ingredients and you’ll already have most of them. The recipe calls for olive oil, I usually recommend you have extra-virgin olive oil but in this case I won’t. This is because you’re using the oil to cook with. Extra-virgin olive oil ideally should be consumed without cooking.
This is very easy to make, you’ll love its simplicity. It’s best served warm although also delicious cold. Stores well in an airtight container in the refrigerator for up to 3 days.
Melitzanosalata (Greek Eggplant Dip)
You just have to look at this photo to see how delicious it is. If you’re not enamored by that then, Houston, we have a problem!
Given the simplicity of ingredients, this does take about thirty minutes to prepare with another hour cooking time.
However, if you’ve not had this before, you’ll be astonished as to how this tastes. Don’tskip the fresh parsley leaves and olives for garnish.
They may be listed as optional, but to me they’re imperative! Serve chilled and then drizzle with extra virgin olive oil. You’ll thank me!
Skinny Roasted Eggplant Dip (Baingan Bharta)
What if you really love eggplant and you want a straight-up dip? No other big flavors coming to the party, just straight up eggplant? Well, here is your answer and I think you’ll like it!
This recipe is divided into two parts, the dip which is really simple with just a few ingredients, and the garlic paste consisting of just three ingredients.
You’re going to need to wrap the eggplant in foil and bake it, all the instructions are given step-by-step.
Because of the vinegar, the garlic ginger paste will store in the refrigerator for up to 2 weeks and can even be frozen for up to three months.
The dip itself is hearty and full of flavor, I love all the oil soaked into the eggplant. Can be served warm or cold, I prefer warm with veggie sticks, but also perfect pitta bread or your favorite cracker.
Smoky Eggplant Hummus
I’ve seen a few eggplant hummus dips and they each have their own twist. This is the most unique and I must say yields a very tasty and satisfying dish.
there’s a little preparation here, but it only takes about ten minutes or less. The main part is to grill the eggplant, so it’s charred, I’m talking completely black.
If you don’t have a grill you can hold it over the gas flame on your stovetop, my mother used to do this many times with bell peppers when I was a kid and I don’t think we had an emergency, just be careful! After, you whizz everything in a food processor and this can take 3 to 4 minutes.
While whizzing, you may need to stop and scrape the sides to make sure everything gets processed.
The cannellini beans I think are the secret ingredient, they add body and depth to this dip with just a hint of perfect flavoring that complements the eggplant. Drizzle with the best extra-virgin olive oil you can find, and you won’t be sorry!
Roasted Aubergine (Eggplant) Dip
Often with dips that have eggplant, it’s charred over a flame or grill which makes the outer skin turn black, which you then peel away.
In this recipe, the eggplant is roasted which gives it a distinctive flavor different to grilling.
A very important tip here is to make sure you skewer the eggplant several times before baking. Failure to do so may result in the eggplant exploding in the oven, no, I’m not joking and it’ll be messy so take this warning seriously!
I really love that the author of this recipe is giving you several variations such as omitting the tahini and using, for example, smoked paprika instead of sumac.
The amounts in the list of ingredients serves about four. You’re looking at about one hour ten minutes to have this ready. Serve warm with raw vegetable sticks, crackers, or my favorite, warm pitta bread.
Roasted Eggplant and Tomato Party Dip
What a fantastic variation of the regular eggplant dip this is! I’d describe this is a cross between an eggplant hummus recipe and a salsa.
Here, the eggplant is roasted to give it a smoky flavor and then combined with a handful of tasty ingredients, which you probably have already.
This does contain some hot green pepper so adjust the amounts or leave out depending on your preference.
I love the paprika as it adds just a hint of itself. This is an easy recipe you’ll have ready in less than thirty minutes.
If you’re not sure which dip to make from our collection, I’d start with this one as I think it’s the easiest. Serve with pitta bread and if you can, a bunch of Kalamata olives. Don’t forget the lime!
Spicy Greek Eggplant Dip
Everybody thinks Greek dips are all about hummus and then more hummus, but there are so many that don’t make it outside of Greece, this one has!
This dip has three main ingredients, the eggplant, bell pepper and tomatoes. All of them are roasted before transferring to a food processor so you get great flavor from all three of them.
There are some great spices, and would you believe, cinnamon! Trust the recipe on this one as it’s just a hint.
This is so good you can use it over a baked potato. Before serving, chill for at least two hours which will give the flavors time to marinate.
Once you make this once, I guarantee you’ll make it again!
Vegan Eggplant Fries Recipes
Eggplant Fries (Gluten-Free)
If you’ve never been sure about eggplant before then I’d recommend trying this simple recipe. It’s easy to make, and if you like savoury snacks, I dare you not to like this one!
This is perfect if you want an alternative to French fries. You’re making everything from scratch so expect a little prep and cooking time, but the result will be worth it. These are fried and an important step is to drain at least a couple of times, one of the stages should be to lay out the fries on some kind of absorbent kitchen paper.
Come to think of it, I wonder how well these would bake? This may be worth investigating and if you make it before we do, drop us a line and make sure to include a photo! Serve as a snack or as you would French fries. Totally delicious!
Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli
What a great recipe for eggplant fries. They’re really easy to make and, best of all, these are baked and not fried. You also get a recipe within this recipe of curried cashew aioli which is like the best thing ever!
As far as eggplant fries go, I think this is one of the easiest recipes I have seen. If you’re unable to source Panko, then regular breadcrumbs will be just fine.
There’s a small amount of cayenne pepper in this recipe so if you have an issue with heat, either leave this out or substitute it for something like paprika, which will add its own flavor without adding any heat.
The aioli is very easy to make, just be sure you have soaked the cashews for at least four hours before attempting this recipe, so you can have everything ready. They’re both delicious in their own right!
Eggplant No-Fry Veggie Fries
So, you want to try eggplant fries, where do you start? There are a few recipes around and as delicious as they’re, sometimes they involve breadcrumbs, which means having to coat the eggplant first.
The outcome is you get great fries, but what if you want something more simple? Here it’s.
Now, this recipe does involve a dehydrator. If you don’t have one all isn’t lost. Full disclosure, I haven’t tried this, but, I have seen countless times that people without dehydrators just use their regular ovens on the lowest setting.
Obviously, I can’t give you a timescale, but I don’t think it’ll be difficult to judge.
The fries themselves are crispy and both sweet and salty. They really make a delicious snack and a great addition to a party. If you go for this, let us know what you think.
Oven Baked Eggplant Fries
This is a slight twist on regular eggplant fries. If you use the optional nutritional yeast, you have a great cheesy type flavor.
This is going to be your easiest recipe for eggplant fries I think. Just take a look at the ingredients, they couldn’t be more simple. After preparing everything, you bake for up to 45 minutes and then you eat, I like that!
These make for a great snack to have with your favorite dip, or have as part of the meal where you would normally have potato fries.
These are very light and bursting with flavor. If you’ve never tried eggplant before, let this be your first time!
Vegan Grilled Eggplant Recipes
Grilled Eggplant Tahini Satay Kebabs
This recipe is gluten and nut free. The kebabs are grilled and during the entire process become caramelized in the marinade.
This recipe does include something called ‘keycap manis’, it’s an Indonesian type of soy sauce. If you’re unable to source this you can use regular soy sauce mixed with maple syrup.
These kebabs are surprisingly easy to make. Just a ten minute prep time and twenty minutes to cook. Great for a party or if you just want to treat yourself. Fun for all the family!
Grilled Crispy Eggplant and Spinach Quesadillas
If you’ve never had a quesadilla, now is the time to try. Traditionally, they’re not vegan, but this one is, and it’s the best!
I find it very common in recipes for eggplant to have a soft consistency. Normally, it’s okay because you rarely need that crispiness, but here we have just that!
Do note you’ll need some type of vegan mozzarella cheese. If you have any problems sourcing this, just use a regular plant-based cheese.
The eggplant is deliciously crispy and everything sandwiched in between the two tortillas is like Mexican heaven!
Grilled Eggplant with Zucchini, Sungold Tomato with Leek Salsa, and Zucchini Blossom Pesto Marinated Kale
Oh my goodness, there’s so much to this recipe that it’s difficult to know where to start! That isn’t to say it’s complicated, it’s just the opposite!
The recipe is divided into two sections, one for the salsa and the other for the eggplant and zucchini. The salsa is really something and you should keep this to use as a dip or to drizzle on fries even! You even have pesto as well that’s made with kale.
Seriously, this weekend, be sure you have all the ingredients and try this. I promise you, you won’t be sorry!
Grilled Eggplant Wraps with Spicy Tahini Slaw
This is one of the greatest snacks ever. I love wraps, all of them! they’re so convenient and can be made ahead of time.
A fantastic packed lunch for work or to take with you on a day out or picnic!
The spicy tahini slaw is a recipe unto itself, you’ll find yourself making it again and again.
It’s just a great salad! The secret to this recipe is slicing the eggplant as thin as possible. If you’ve never had eggplant before and you have not been sure about it, try this. There are so many flavors from the green cabbage to the herbs and spices.
You can immediately see how versatile this recipe is, if you don’t have the ingredients for the slaw and you have salad, use that!
Let your imagination run wild, but before you do, try this recipe as it’s. You won’t regret it!
Grilled Eggplant Steaks with Miso Maple Tahini Sauce
This is a great barbecue recipe! It really perfect for the summer when you have a bunch of friends round and you’re cooking outside. If you don’t have a barbecue you can use your grill with great results!
This gluten-free recipe is easy to make. I’m going to say I think you have to like eggplant to have this. It’s not one of those recipes where you can mask the flavor with something else and use it for its texture.
It’s really easy to make and if you can, use a barbecue grill because you’ll taste the difference. The sauce is the perfect accompaniment and I think would also make a great salad dressing.
Chargrilled Eggplant with Carrot Top Pesto
If you’re looking for inspiration for those vegan summer barbecues, then we have the answer. Best of all, this recipe includes a great pesto but I bet you’ve never tried before.
Carrot tops in the pesto? Who would have thought but hey, why not? I had no idea they had so much flavor.
The pesto itself is a keeper and will be great on any pasta or pizza believe me! The tahini dressing has two ingredients, and one of them is tahini! There’s literally nothing complicated in this recipe, you’d be pressed to find anything more difficult. Try it once and you’ll try it again!
Chargrilled Capsicum and Eggplant Terrine
This dish is perfect for the holidays, especially Christmas! What’s really striking about it’s the presentation. It would look perfect in the middle of the table taking pride of place, or alongside other dishes.
Right off the bat you know this is going to take a little more preparation than a regular dish. This really is something special so deserves all the attention.
you’re looking at about an hour to get everything together and then just twenty minutes cook time. This has about eight servings although I guess it depends on whether you use it as the main part of a meal or a side dish, so bear that in mind.
It keeps well in the refrigerator for three days or more although I think it’ll be gone on its first outing!
Vegan Eggplant Lunch Recipes
Georgian Eggplant Rolls with Walnuts
This recipe is inspired from the small country of Georgia that has influences from the Middle East and surrounding areas.
It’s perfect as party food or if you just want to treat yourself. Can be made beforehand so great for taking to work for lunch or, for a picnic.
With cooking, I think it’ll take you about forty-five minutes to make approximately thirty of these rolls.
There are very few ingredients and the process is extremely simple. With a little imagination, you can swap one or two ingredients depending on what you have, which is handy.
Don’t skip on the pomegranate seeds as they really complement the rolls perfectly!
Eggplant Gyros with Za’atar and Red Wine Vinegar
Here we have a snack we know you’ll love. Easy to make in the morning or even the night before to take with you to work or just out for the day.
This is one of those recipes where you’re going to need really fresh ingredients because it’ll make the difference. Use with your favorite wraps or flatbreads.
Make sure the variety you use are soft and flexible, so they can hold all the goodies inside!
If you’ve never been sure about eggplant before, this would be a great starting place. This recipe makes four flatbreads. With something like this, I’d make a bit more. Does that make me greedy?
Miso Glazed Eggplant Kebabs
This is a great variation of a Japanese recipe. The miso is caramelized right on the eggplant and tastes amazing. As well as being vegan, it’s gluten-free!
If that photo doesn’t make you hungry then please make an appointment with your doctor immediately! This dish is bursting with flavor and best of all is easy to make. You’ll need to source things like liquid aminos, although if you can’t get this, just use soy sauce or tamari.
Do note, the recipe does mention honey but maple syrup (also mentioned) works perfectly. If you’re having somebody special over for dinner, or you just want to treat the family, this is it!
Spicy Asian Eggplant and Tofu Bowls
When you want takeout but you’re trying to save money or stay healthy, what do you do? You make something like this! I mean, just look at that picture!
Not only does this taste like a high-quality takeout meal, it’ll taste even better because you know all of the ingredients are fresh and, of course, you made it yourself!
You have everything here from the eggplant to the firm tofu and then the bok choy!
If you’re unable to source Japanese eggplants which are traditionally very long and thin, regular eggplants will be just fine. It’s really perfect as it’s, but if you’re anything like me, you’re going to have it with rice!
Eggplant with Molasses
Have you ever had that thing where you look at food you really want and then you get a pain in your jaw just a few seconds later? Or is that just me? I think it’s just me.
This is a traditional Spanish dish although in the authentic version, the eggplant is deep-fried. Here, it’s baked!
Isn’t this just the best -looking snack you’ve ever seen? You already know you can count ingredients on one hand, literally.
The trick here is to slice the eggplant as thin as possible, the recipe suggests 3 mm. If you have a mandolin, now is the time to use it! Once you have coated the slices you just bake for about twenty minutes and then, it’s party time! Couldn’t be easier.
Crispy Eggplant “Bacon”
If you’re involved in the vegan world, then you may’ve seen that eggplant makes a fantastic natural alternative to bacon.
All sorts of vegan eateries have this, and you may have wondered how to make it yourself. Well, now you know!
To get the flavor just right there’s a little prep time of only ten minutes. You even get a video included.
After you’ve coated all the eggplant slices you simply bake and that’s it. The flavor comes from a small handful of ingredients such as smoked paprika, garlic powder and vegan Worcestershire sauce.
Do make sure to check the labelling as the regular variety isn’t animal friendly! I have never seen or used liquid smoke before but found it easily available at my local health food store.
This makes for about fourteen slices, you know I’m going to tell you to double that. That’s my job!
Eggplant Meatballs with Za’Atar and Kale Pesto
Here you get two recipes in one, amazing vegan meatballs and a really fantastic alternative to regular pesto as this is made with Kale!
These meatballs are extremely tasty and packed with flavor. The chickpeas really add to the satisfaction of these puppies, not to mention the toasted bread you also use.
The dish itself is a fantastic snack although I’d honestly keep the two recipes at hand for other things.
For example, these meatballs will go just great with any pasta dish. The pesto will be a great salad dressing and of course, your perfect spaghetti partner!
Before you do any of that, make them together for special occasions. If you’re looking to impress someone, you’ll be the winner!
Tofu and Eggplant Bowls
You want to make lunch or dinner, you want something that tastes incredible, you don’t have much time. What you do? You grab this recipe and in about thirty minutes you’ll have everything ready to eat.
This dish is another concoction resembling takeout food. It’s very satisfying and will give you a nice fix every time.
As well as being plant-based, it’s gluten-free. The ingredients are completely straightforward and there are only a few.
If you want to have everything timed perfectly, as soon as this starts to cook, put the rice on and it’ll be ready at the same time.
If you don’t have rice it’ll go just as well with quinoa or, if you’re not avoiding wheat, couscous will work as well. Delicious!
Classic Swedish Eggplant “Herring”
This is a really authentic dish from Sweden that’s traditionally eaten at every holiday from summer to Christmas!
The authentic version contains fish, but here, the clever author has done some fancy footwork, so we maintain the flavor without harming our animal friends.
You can almost count the ingredients on one hand. That’s how easy it’s to make. After steaming the eggplant, you just blend everything together and you’re done.
Ideally, this’ll need to be stored in the fridge before serving to allow all the flavors to marinate together. It’ll easily keep for a week so once you’re done, you’re good to go! If you want to be adventurous, make this!
Brinjal (Eggplant Fry)
We’ve seen a few recipes that have sliced eggplant, which is then coated and baked or fried. This is the latter (although I’d be interested to see how they bake) with a fantastic Indian twist!
What a superb snack these are. If you’re wondering what a Brinjal is, is another word for eggplant.
Like we didn’t have enough words for it already right? I love it!
If you’re having friends around and want to try something you know they’ll love and have never had before, look no further.
The coating just explodes with flavor and looking at the ingredients, you can see why. After tasting it, you get the softness and delicate flavor of the eggplant.
The different flavors in every slice is really spectacular. As well as being a fantastic snack, I’m picturing two or three of these either as a sandwich filling or a vegan burger.
I think it’s my objective in life to try and make all foods into vegan burgers! Keep this for special occasions; you won’t be sorry!
Creamy Eggplant Pasta
You can never have enough pasta dishes. It’s one of the most versatile foods on earth and is probably part of an infinite number of recipes more than anything else.
One of the things we love about pasta, is it cooks quickly and easily.
So, you also want an accompaniment that’s simple and quick. This is what we have here.
There are a few ingredients but when you look down the list you’ll see you probably have most of them already, if not all.
I’d recommend you use extra-virgin olive oil for added flavor if possible. The best part is, you’ll make the sauce while the pasta is cooking. In fifteen minutes you’ll be ready to eat. Classic dish, classic flavor.
Middle Eastern Eggplant Wrap
Just look at that picture! This is one of the most amazing wraps I have ever tasted. The eggplant and the tahini sauce go perfectly together.
This is really easy to make so perfect for a healthy home-made dinner after work or to take to the office. The recipe includes everything you could want but if you’re short on time, you could use a store-bought tahini sauce.
With just a little prep time there’s about thirty minutes needed to cook everything.
Looking at the ingredients you can see it’s all good and healthy without missing out on any flavor. Best of all, it’s deliciously satisfying.
Do note the ingredients have some optional add-ons and it lists feta and yoghurt. Obviously, being vegan means you won’t be having these, but you can get plant-based alternatives if you’re looking for that addition.
Make sure the flat bread is soft and pliable to hold all the delicious ingredients.
Caponata (Eggplant Antipasto)
If you’re not sure what antipasto is, it’s just the Italian word for an appetizer. I’d say though, this is so good you may want to have extra and have it as an entrée. We did!
I just love ingredients in this recipe, the eggplant, celery, bell pepper, olives and so much more.
You know it’s going to be delicious before you even start. This recipe does involve frying the vegetables and deep frying the eggplant. We actually roasted everything in the oven and it came out perfect, so you may want to try that.
It’s also a versatile dish so you can use whatever you have that needs eating. Absolutely delicious and if you serve this to friends, they’ll be impressed!
It’s party time! If you’re an expert sushi maker, be sure to add this recipe to your repertoire. If you’ve never had sushi before, now is the time to start.
Also, if you’ve never been sure about the taste of eggplant, you may want to try this as it’ll be a part of a bunch of other flavors.
This recipe is fantastic as it gives you step-by-step instructions along with really good descriptive photos on how to make everything from scratch. There’s a cooking time of about thirty minutes then you roll your sleeves up and get prepping.
This makes four to five rolls and by that, I mean the long roles you then cut into sushi bites. It’s well worth the effort and probably will be the best dish at the party. If you want to treat yourself, this is it!
The Ravens’ Eggplant Cannoli
This recipe is adapted from a restaurant dish. It makes for a really fancy appetizer, perfect for a dinner party when you want to impress!
You get everything here from the hemp ricotta to the marinara. If you’re short on time, you could use store bought marinara. The instructions are easy to follow, and you can see how this is tasty and healthy. The amounts listed in the ingredients serve four so be sure to adjust accordingly.
What I really love, is how the presentation is easy and dish looks professional with little effort! Put on your chef hat and enjoy!
Vegan Eggplant Parmesan Recipes
Breaded Eggplant Parmesan
Here it’s! As with all recipes based on Italian cooking, there are many variations to this dish and this one is superb!
If you use gluten-free bread crumbs, then the entire dish is gluten-free! This really is a classic and if you like eggplant, you just have to make it. You’re looking at a good hour prep time and at least thirty-five minutes cooking, but you’re making a complete meal.
Not only does this store well in the refrigerator, you can freeze it for up to 3 months too. Great in the winter, certainly great for a family gathering. Make this and you won’t go to an Italian restaurant again!
Eggplant Parmesan Recipe (Oil-Free and Gluten-Free)
This is a twist on the classic dish. As you can see, the eggplant slices are stacked along with the fillings. When you make it, it actually comes out looking really fancy so if you’re looking to impress, go for this dish!
Because of the way the food is laid out, this is made a little quicker than the vegan version of the classic.
Included in the recipe list, is a link on how to make the Parmesan cheese. While I’m here, I’d like to share with you a very simple recipe on how to make your own Parmesan cheese.
Two ingredients, pine nuts and nutritional yeast. Put them both in a food processor and pulse a good few times.
That’s it! Try it with a spoon and you’ll see what I mean. Back to this recipe. For me, I have put this in my collection of recipes for when we have friends over.
It’s totally delicious, free from oil, and looks really posh, so great one to have for when you need it!
Vegan Italian Eggplant Parmesan
Another vegan version of the classic dish. I love the recipe page for this, it gives you photos along with step-by-step instructions, so you know what everything should look like!
The eggplant slices need to be salted and you get all the instructions on how to do that, and if that wasn’t enough, there’s also a video which is great! The eggplant slices are then fried which gives them a really fantastic flavor. If you don’t want to fry, try baking.
You also have to make the cashew cream sauce, after which, you put everything together before baking. When I have tried some versions of this dish, the eggplant has been a bit mushy which was still okay, just not ideal.
Here this isn’t the case. This makes for a really wonderful family meal. Keeps well in the refrigerator in an airtight container (after it has cooled down) and it freezes too. Keep this recipe!
Eggplant Parmesan with Cashew Mozzarella
Of all the versions of this dish we have covered, I think this is my favorite. The preparation isn’t any different to any other full version of this dish, I just love how the eggplant has been breaded. It just adds something special.
There are a few stages to this dish and my favorite is the cashew mozzarella. I have never seen anything like this before and imagine how useful it can be in other recipes! It would be a shame to keep this this just for special occasions, it honestly tastes that good.
You’re looking at twenty minutes prep time and about an hour to cook after which you’ll have one of the best meals ever!
Baked Eggplant Parmesan
I can never get enough of this dish, especially as there are so many variations. Don’t think that because you have it once then you tried it. Try all of them, repeatedly!
You’ll need vegan Parmesan and mozzarella so check out your local health food store.
I know we have covered how to make these from scratch in other recipes! I like that this is another variation on the traditional method of layering all the ingredients and then baking.
These almost look like some kind of plant-based burgers! Totally delicious and surprisingly easy to make. What a treat!
Eggplant Parmesan Zucchini Casserole
Can you believe this is gluten-free as well as being vegan? As always, we love Florian’s dishes from Contentedness Cooking.
The zucchini is what makes this dish extra special. What I really love about this recipe is how the author understands we have busy lives, so he’s giving you the option of buying your own favorite marinara and white sauce to save time.
Or if you prefer to make your own, there are links to that as well. Omitting the sauces and seasoning, you can count the ingredients for this amazing casserole on one hand and still have fingers to spare!
If our other eggplant Parmesan versions of this dish seem too daunting, this one is for you!
Vegan Roasted Eggplant Recipes
Zaatar Roasted Eggplant
I think it’s fair to say you have to like eggplant to have this dish. If you do, oh boy, are you in for a treat!
there’s very little prep time here of about fifteen minutes or less. This is gluten-free and a healthy meal on a plate! There are just five ingredients and then you bake for about an hour. I love eggplant and where this recipe says that it serves two…
I think it’s best I don’t say any more, but I can confirm they’re both delicious! Very easy to make and yet looks as though it took a lot of preparation. Serve with quinoa or rice and your favorite salad.
If you want a twist, simply mix lemon juice with tahini to make a sauce and then drizzle that over the top. Delicious!
Ajvar (Roasted Red Pepper and Eggplant Relish)
We’ve seen a few dip recipes with eggplant. With some, the cooked eggplant is mixed with tahini, while with other dishes there’s no tahini. With this you get a dip, a sauce, a condiment, a spread… it’s whatever you want it to be!
This is an amazing recipe and rather than tell you how delicious it’s, I think it would be better to suggest how versatile this is.
We used this as a dip and a spread. I also love one of the pictures in the recipe where some is placed on top of baked tofu, so we have that too! It tastes fresh and has a very distinctive flavor that adds itself well to other foods, a perfect accompaniment. Please make this!
Rosemary and Olive Oil Roasted Eggplant
You love eggplant and you have some in the kitchen that needs eating. The problem is you don’t have much else. Do you throw them out? No! You make this recipe!
For this, the eggplants need to be salted and you get full instructions on how to do that. It’sn’t complicated anyway.
It’s important you do this so don’t be tempted to skip this part. After that, you’re ready to rock ‘n’ roll! Brush with olive oil and rosemary and bake both sides. Serve on their own or with rice or quinoa. If you’re not avoiding gluten, then couscous would be great as well!
Roasted Eggplant Risotto with Capers and Basil
I just love risotto so much. It’s hearty and when it’s cold outside there’s nothing more satisfying. There are so many recipes for it but sometimes it’s difficult to know which one to choose.
This dish not only is full of flavor, the capers give a wonderful contrast that isn’t expected yet welcomed.
Even though there are lots of fantastic ingredients in this recipe, for me, the one that makes it all come together is the coconut milk.
Makes everything so creamy and you get the slightest hint of coconut which does not overwhelm. Make sure you get risotto rice such as arborio. Regular rice won’t give you the same texture. If you’re a fan of risotto and you’re a fan of eggplant, you’ll be in heaven, that’s our guarantee!
Spicy Roasted Carrot and Eggplant Salad with Puy Lentils and Preserved Lemon
This dish did something to me that’s extremely rare. It was the first recipe I came across after lunch, so I had just eaten, and was not in the slightest bit hungry. As soon as I saw the picture of all the food I wanted to eat it!
Don’t let the list of ingredients here put you off. It’s all regular stuff and some great herbs and spices so it looks longer than it actually is.
If you want to treat yourself then this is it. The flavors are powerful but not overly so, you just want to keep eating! The different textures of the lentils and the carrots go really well together. There’s just a ten minute prep and then forty-five minutes cooking time. Make lots!
Smoky Roasted Eggplant Soup with Za’Atar (Fat-Free)
Eggplant is great, roasted eggplant is even better. Make it into a soup with this Middle Eastern spice blend and you have a fragrant and smoky flavor fest!
When you want to surprise guests with a great appetizer that’s easy to make and really flavorful, use this!
You may think this recipe is going to take while, preparing the different ingredients and a list of instructions as long as your arm? Nothing could be further from the truth.
From start to finish you’ll have this recipe ready in thirty minutes or less. Do make sure you have your cashews soaked in water for at least four hours. Perfect for when you want to treat yourself and even better for when you want to impress!
Vegan Eggplant Sandwich Recipes
Oven-Fried Eggplant PoBoy Sandwiches
I have a sixth-sense when it comes to sandwiches. If someone has a sandwich recipe in their inbox, I swear I know it!
This is like one of the best vegan burgers ever. The batter is gluten-free and the crispy eggplant is baked! When I say crispy, I really mean it. Yet inside it’s soft, fluffy and flavorful. Obviously, you don’t have to make this into a sandwich.
They’re a great snack on their own or can be eaten with a salad or steamed vegetables. Be aware, this recipe does have a small amount of cayenne so adjust accordingly, or simply leave it out. I love that you can shake the patties to the size you want. Your kids will love them too.
Roasted Eggplant Sandwich with Harissa Relish and Hummus
What makes this sandwich for me isn’t so much the eggplant alone, it’s how all the flavors combine together. This is a really hearty sandwich and Mick Jagger would be totally satisfied with this! See what I did there?
If you can, do make all the components of this sandwich because it’ll make all the difference. Perhaps there’s one exception, the hummus. Store bought hummus can be really good, so if you want to save yourself a bit of time, get that. Also, do get the best sourdough bread you can.
The recipe does suggest toasting the bread first as an option, but I’d say that it’s imperative.
Toasted bread is less stodgy, so you won’t end up feeling lethargic afterwards. This is one of the greatest sandwiches in the world!
Tiny Eggplant Sliders
Don’t these look just great? This is perfect party food. If you’re not sure what sliders are, they’re just mini burgers or burger shaped food. It’s not that sliders are always tiny burgers in tiny buns, they can be whatever you want!
I don’t think I’ve ever seen sliders that can be made so quickly. They’re really tasty and have a wonderful texture.
If you don’t get on with kidney beans, use cannellini. That’s what we did and they were absolutely wonderful.
Sometimes kidney beans have a flavor that invades the dish. Perhaps I’m just not appreciative enough!
Your kids will love these and if you’re visiting family for the holidays, your sliders will be the star of the show. The amounts here make twenty small patties, or thirteen larger ones, so adjust according to your needs. Fantastic recipe!
Citrus and Soy Eggplant Burgers
You can never have enough recipes for vegan burgers! These have a hearty texture and have a wonderful twist because of the eggplant.
Please don’t be put off by the prep time of three hours! This does include the salting time. Afterwards the eggplant needs to be marinated, again this time is taken into account, so you see, it’s not that bad after all.
What I’ll promise you is if you follow the recipe, you’ll have the best burgers ever! What’s more, they’re really healthy. Serve as suggested or with fries and a salad.
Eggplant Parmesan Sandwich
You know, the only thing better than a good eggplant Parmesan recipe, is one in a sandwich.
This certainly has the flavor of that classic dish but is also breaded and crispy too!
This recipe serves six, and on its page, there’s a tool so you can adjust the number of servings that’ll change the ingredient amounts immediately for you, really handy! There are four components to this sandwich, the eggplant, the marinara, the buns and the optional ingredients.
You know, to save yourself some time, if you have a favorite store-bought marinara use that.
Also, you don’t need to make the bread from scratch if you don’t want to. This’ll save you a whole bunch of time! You can serve these burgers as suggested (which I totally recommend) or with a big salad. They’ll leave you feeling satisfied and happy!
Grilled Eggplant Sandwiches
What I love about these is their simplicity. They’re great burgers and you don’t have to mince stuff together and shape the patties. Nice big eggplants are naturally burger shaped when sliced crossways. Job done!
The beauty of this recipe really is the ease in which everything comes together so quickly. There are no hours prepping and cooking.
You don’t even have to salt the eggplant. You just make the mixture, brush the eggplant and other ingredients and grill! Serve with your favorite vegan mayo and mustard.
Absolutely delicious and quick alternative to those complicated recipes you’ll make again and again.
Eggplant Bacon BLT with Avocado
This is a great recipe, as well as being delicious, it’s so easy to make. When you want to give yourself a little treat, get yourself some eggplant and follow this recipe.
You probably have most of the other ingredients already.
I really love the addition of the avocado cream in this although you could skip it and save yourself a little time.
I don’t think in adds an enormous amount to the overall flavor of the sandwich. Do get yourself the best bread you can find and, in my opinion, toast it.
After doing a little prep, you’re just going to cook the eggplant for about fifteen minutes and then you’re ready to enter into BLT heaven!
Eggplant and Avocado and Pomegranate Sandwich
I love sandwiches! Sometimes, I see what seems to be an absolutely delicious recipe for a sandwich but then when you look at the prep and cooking times, it takes like three weeks to make! The whole point of a sandwich is to have something quick you can go with.
You do have to salt the eggplant to remove some of the bitter flavor and this only takes about fifteen minutes for this recipe.
After which, you brush the slices with olive oil, garlic and grill on both sides.
The recipe also includes a quick smashed avocado. If you have lettuce and tomato, however, save yourself some time and use that instead of the avocado for a quick ‘BLT’. Either way, you win!
Healthy Eggplant Burger with Mayo
This is a great recipe for a vegan burger that’s healthy and very tasty. Sometimes you want a filling that’s made with real food and not a homogenized concoction!
As well as the eggplant burger, you also get a recipe on how to make vegan mayo based on macadamia nuts. You could save yourself some time and get your favorite store-bought mayo, although I’d certainly keep this recipe to hand because it’s always good to know how to make something from scratch.
The burger itself is fantastic and totally unique. What makes it different is the chia seeds that coat the slices.
I think it’s fair to say if you don’t like eggplant, you may not enjoy this. There are other recipes where the eggplant is used more for its texture and the flavor is masked by other ingredients.
We love eggplant, so this was a hit. Cheap, easy to make and tasted delicious.
Vegan Eggplant Sauce Recipes
Eggplant Gyros with Soy Sauce
If you’re not sure what a gyro is, it’s a Greek dish traditionally made from meat and served with various salad ingredients, all wrapped in a flat bread or pita. This vegan version uses strips of eggplant that have been pan-fried and deliciously seasoned!
Along with the recipe on how to make the eggplant gyro fillings, you also get a recipe for vegan tzatziki which is fantastic. If you can get a plant-based alternative in a jar, you can certainly save yourself some time here if you like.
Don’t worry about the list of ingredients for the gyro feeling as most of it’s herbs and spices, certainly not as long as it looks.
You just cook everything together for about fifteen minutes after prepping and you’re good to go. Do try and get the best salad ingredients you can, and for the flat bread you need something soft and pliable that’ll hold all the ingredients together. Enjoy!
Chinese Eggplant with Garlic Sauce
There are so many fantastic home-made alternatives to Chinese take-out and this is one of the best. Not only is it packed with flavor, it literally takes fifteen minutes!
There are two parts to this recipe, the sauce and everything else! Both are easy and super quick to make.
If you love eggplant and garlic you’re in for a treat. These two flavors dominate the show with ginger and soy-based sauce also on stage!
You could make this as a side dish although it’s so tasty it deserves to be the main meal. Serve with your favorite rice and you’ll be in Chinese heaven. Utensils or chop sticks?
Charred Eggplant Pita Wraps with Lemon Saffron Tahini Sauce
These wraps are satisfying and bursting with flavor. You could make everything beforehand and keep for the next day to take to work, in which case, fill the pita just before leaving in order to reduce any moisture getting into the bread.
While the eggplant is cooking, you get to make this incredible tahini sauce. This is a recipe unto itself and would be great on any salad, roasted vegetables or even in a sandwich.
For the main part, the tofu and the eggplant are perfect partners. When you put everything in the pita along with the salad ingredients, you’re biting into heaven.
You get the contrast of the tofu and eggplant which are full of flavor, alongside the freshness of the salad. If you can’t get pita, any good quality wrap will suffice, flatbread would be great!
Eggplant Caponata with Garlic Yogurt Sauce
If you’ve never heard of Caponata before, it’s an Italian word for a Sicilian salad. The dish is naturally vegetarian/vegan depending on what you use to accompany it.
In this recipe, it’s made with garlic yoghurt sauce which, of course, is dairy free.
You can save yourself a little time and use your favorite store-bought mayo if you like although do keep the recipe as it’s very tasty! The Caponata itself is very Mediterranean, you almost feel like you’re in southern Italy when you eat it.
I’d suggest you use the best extra-virgin olive oil as that really adds to the flavor, even when cooking. Trust me, you’ll love this!
Indonesian Eggplant with Peanut Sauce
This dish is a classic Indonesian recipe that’s bursting with flavor. Traditionally, the eggplant is deep-fried although in this recipe, it’s baked!
This makes three to four servings and when you look at the ingredients, I imagine you’ll have most of the items already.
I must say, I imagine the coconut milk and the peanut butter would go well together although I didn’t anticipate how well!
Something you just have to try so you can appreciate it. The dish itself is very quick, you’re just looking for about fifteen minutes. During this time is when you make the sauce. All I can say is, thank you Indonesia!
Sauteed Eggplant with Spicy Miso Sauce
We’re travelling the globe here and stopping off in Japan! Who wouldn’t want this dish? It’s packed with flavor and can be ready to eat in fifteen minutes, start to finish!
The recipe is divided in two, the main ingredients and the sauce.
The latter is incredibly easy to make with just three ingredients you stir together. The main part of the dish is incredibly simple, and I can’t imagine there’ll be much for you to buy because most will already be in your kitchen.
You do need to soak the eggplant for ten minutes before you start so take this into account if you’re pushed for time. After that, you just cook it all together and have a blast!
Vegan Stuffed Eggplant Recipes
Quinoa Falafel Stuffed Eggplant
If you want to make dinner for someone special, I think we have the perfect recipe for you. There’s a little prep and cooking time, so you need a good hour but that’s not unusual for good quality dishes. The presentation will be fantastic, no matter how skilled you are.
This is one of those recipes for someone to try if they’re not sure about eggplant. It’s at the heart of the stuffing but there are so many other flavors involved, it just becomes part of the overall taste of the dish.
These really are delicious and if you like quinoa then you’re just going to have to make this!
The recipe list does include ingredients for the tahini sauce, and for the main part of the dish, lists all the herbs and spices, so it’s not as long as it looks. Whether it’s for someone else or just you, this’ll be a hit!
Couscous Stuffed Mini Eggplant
What an amazing idea this recipe is. Best of all, it’s cheap and very easy to make, you’ll have it ready in no time.
I’ll tell you straight off the bat that we weren’t able to get mini eggplants, so we used regular and it worked out delicious.
I guess the small variety are cute and hey, nothing wrong with that! Also, if you can’t get panko breadcrumbs, regular will work just fine.
After working away at the skillet, you’ll end up with a lovely looking dish. Perfect for a party! The recipe page gives you step-by-step photos, so you can see what everything is supposed to look like. Good job to the recipe author!
Stuffed Eggplant Provençal
This dish just looks incredible. You’ll effortlessly look like a professional chef with ease. Surely that has to be the sign of a great recipe?
you’ll have this ready to eat in less than forty-five minutes. The list of ingredients is divided into three, the eggplants, the sauce and the stuffing. If I say this dish is elaborate, don’t let that put you off. As I just mentioned, the way it looks just blew me away.
Given that, you may expect the ingredients to contain something exotic or difficult to source, yet it’s food we’re used to and best of all, it’s cheap!
If you’re looking for something for date night, this is it!
Stuffed Eggplant with Sunflower Romesco
We’ve seen a few stuffed eggplant recipes and they have all been excellent. This one not only is delicious, due to the ingredients, the presentation is very unique.
This recipe gives you the ingredients for the stuffed eggplant as well as the romesco. If you wanted to save yourself some time and know of a good store-bought romesco, use that.
This dish is very versatile, and I suggest you give it a read through to decide how you’re going to approach it. For example, you may prefer another grain to eat with it or you may want to swap some ingredients around.
That’s the beauty of this. Either way this is definitely something you’re going to want to try!
Eggplant Bacon Wrapped, Avocado Stuffed Dates
This is actually a raw recipe meaning and the only ‘cooking’ is done in a dehydrator. If you don’t have this, you can use your oven at the lowest setting, just keep an eye on the eggplant.
If you didn’t know, eggplant is well known for being a bacon substitute and this is how it’s used here. When I first saw this recipe, I had to do a double-take at the dates.
It’s so simple and I would’ve never guessed avocado goes so well with dates, it really does!
Put everything together and you have a very unique party food. Everyone will ask you for the recipe!
Barley, Chickpea and Date Salad Stuffed Aubergines
In case you didn’t know, in the UK they refer to eggplant as aubergines! I’m not just saying it, this is one of the best stuffed eggplant recipes around.
I have to be honest, I think the chickpeas (garbanzo beans) are the secret making this dish a winner for me.
The stuffing is really hearty and when you consider the addition of the dates and the grape tomatoes, you can imagine how these flavors combine. It’s absolutely delicious! The dressing is really good although I’d recommend using extra virgin olive oil rather than regular, the flavor makes a huge difference.
I don’t like food that’s too spicy, so I left out the chili flakes completely. You’re going to love this!
Vegan Tomato Eggplant Recipes
Roasted Eggplant, Bell Peppers, and Tomato Salad
I love it when dishes are naturally vegan and gluten-free, and that’s what this Turkish dish is. It may not look like how we expect salads to be, but please trust me, this is a hit!
Dishes like this are my favorite.
They’re cheap, have just a few ingredients and it’s almost like old school cooking.
Southern Italy has a few dishes based on bell pepper that closely resemble this and are just as good. I love how everything is baked and then all the flavors just marinate together beautifully. Rather than regular olive oil, do use extra virgin if you can as it’ll make all the difference.
Make lots because it’ll refrigerate easily for four to six days. If you want to stay traditional, serve with flat bread or pita of your choice. Otherwise just have with your favorite bread. This makes for a great messy sandwich filling too!
Creamy Eggplant Tomato Soup
This dish is one of those recipes that surprised me. You follow the instructions religiously, have the first taste and then almost do a double-take. Incredible how this is vegan and gluten-free. This is seriously good!
The creaminess from this dish comes from cashew nuts. Please note, before you make this, the cashews must be soaked overnight or for at least four hours beforehand.
Outside of this, you look at the ingredients and you have no idea at first that they’re going to make this amazing soup. It’s incredibly cheap to create and after just ten minutes prep time cooks for less than half an hour.
That means, from start to finish, it’s ready in about thirty-five minutes. Great for a lunchtime snack or those cold winter evenings. Serve with your favorite toasted bread.
Baked Eggplant with Lentils, Tomatoes and a Herby Topping
When you want something for that special occasion that’s going to knock the socks off your guests (not literally!) then use this recipe!
As well as being vegan, this is gluten-free. You’re going to be surprised how few ingredients there are given this dish takes about an hour and forty minutes in total, most of which is cooking time.
Normally, with dishes that look and taste as elaborate as this, you need a whole bunch of things. Because of this, you can easily make this at the weekend to treat yourself, it’s actually no big deal because once it’s in the oven you can forget about it until it’s time to eat.
The flavors are powerful and rich. You don’t need anything to go with it, but if you want to have something, quinoa is perfect. Absolutely delicious.
Eggplant Rollatini with Cashew Ricotta
This is one of those dishes where you don’t have to be a fan of eggplant otherwise it may not work. If you are, then you’re in for a treat!
The recipe is divided into three sections, the eggplant, cashew ricotta and the red sauce. The ricotta and the sauce are wonderful in their own right. If you want to save yourself some time, use your favorite store-bought marinara.
I love the bed of spinach these little rolls rest on, not just because I love spinach, it’s just a lovely taste that complements the marinara and the eggplant stuffed with ricotta.
If you’re having family over, this side dish will look sensational on the table. Very tasty and you never know, you may convert someone over to the eggplant side!
Eggplant Onion and Tomato Stew
When you want something easy where you just throw everything together, here it’s. This is a delicious stew in a very versatile recipe where you can add other vegetables or even tofu.
Looking at the ingredients, you can see this dish is really cheap and you can easily make a lot of it. There aren’t that many ingredients (one of them is water!).
There’s a pinch of cayenne pepper so either leave out or adjust according to your taste.
For me, the tomatoes make this stew so make sure you get the best quality but you can. This is delicious on its own but also fantastic with roast potatoes, quinoa or rice. If you want to have something with it, have with your favorite crusty bread and dip in!
This is a great summer dinner! they’re easy to make so perfect for a family gathering or if you have friends coming over for the evening. The presentation is naturally very colorful.
You actually get a taste of Italy here but with a couple of clever substitutes; the eggplant slices are there instead of pasta and the ricotta is made from tofu so is dairy free. The final dish knocks it out of the park, and whether your friends are gluten-free and/or vegan, they’re going to love this.
The recipe does include a really good marinara sauce which I recommend you keep regardless, but if you want to save yourself some time, use your favorite store-bought sauce. Follow the instructions and you’ll have a feast fit for a vegan Queen and King!
Mnazaleh (Eggplant and Chickpea Stew)
This is a great dish from Israel! If you’re wondering about the spelling, it’s not a typo!
It’s pronounced min-ah-zah-lay and I believe it’s naturally vegan. Whether I’m right or wrong, this one definitely is plant-based as well as being healthy!
there’s so much to say about the recipe page. We’re treated to some lovely family pictures and a story that goes behind this dish.
Not many ingredients which is something I love and for me, always the sign of a great recipe. There’s also a tool where you can adjust the number of servings and it’ll change the amount of ingredients for you. Delicious and you’ll love it!
Eggplant and Potatoes in Tomato Sauce
There are so many great stew dishes around that it’s difficult sometimes to tell them apart. For me, I really like a hearty dish and this one has potatoes, so I’m in!
The list of ingredients for this recipe is ridiculously small but you know, some of the best dishes in the world are based on just that. It does call for a tablespoon of curry powder which I happen to love.
If you’re not keen on curry, then simply leave this out or either add chopped onion or substitute for paprika. There’s about a fifteen minute prep time, most of which is preparing the eggplant and potatoes. Other than that, just cook for 5 to 7 minutes and boom, you’re done!
Roasted Basil Eggplant with Fresh Heirloom Tomatoes
If you want a dish that encapsulates summer, then this is it! It’s a great snack or a meal in its own right.
If you know me, then you’ll know I’ll try and make a sandwich out of this. Hey, if I can get it in between two slices of bread, then it’s a sandwich!
This dish has two wonderful components that complement each other beautifully. You have a hearty base of the eggplant that’s roasted to perfection, and then the freshness of the tomatoes with the drizzle of the balsamic dressing.
So few ingredients, one of them is salt and the other one is pepper! I strongly recommend using extra virgin olive oil rather than regular because this dish deserves it. It’s ready in about thirty minutes which is great. The amounts here serve four so adjust according to your needs.
Be sure to get really good balsamic vinegar, if you’ve never had it before I guarantee you’ll have it again and again. Fantastic recipe!
Roasted Thai Eggplant with Cherry Tomatoes and Basil
Wow, what a wonderful dish this is. We had this with buckwheat noodles and my goodness it was delicious.
The recipe does call for Thai eggplant. There’s a good chance these are in your local store so do ask if you’re not sure. However, if you can’t get them just use regular eggplant.
The sauce is simple yet really makes a statement. I’m going to use it next time I make a vegetable stir-fry.
In total, you’re looking at about forty-five minutes to have this ready with a mixture of prep and roasting time. Serve with rice or your favorite noodles.
Simple Eggplant with Tomato Sauce
This dish is deceptively good. I’ll tell you straight away, you’ll need just over one hour and half to make this but it’s totally worth it.
When you want something special but a little bit different to go with your pasta, this is it. The flavors all intertwine and complement any pasta dish.
I had this with tagliatelle, and I imagine it’ll go perfect with penne as well.
Do note there’s a pinch of cayenne pepper listed in the recipe so either leave out or adjust according to your preference.
If you’re gluten-free then have with quinoa or your favorite rice and all the flavors will sink into everything. You’re going to love it!
We hope you enjoyed this superb eggplant roundup. If you’re a lover of eggplant, you’ll be in heaven!
If, on the other hand, you’ve never been sure about eggplant or you had it once and you remember not liking it, we hope some of these dishes will inspire you to give it another chance!
As you can see, it’s so versatile and can be used in everything from pasta dishes, sandwich fillings and is the base of fantastic Chinese and Japanese dishes.
We worked really hard to try and find the very best recipes out there so you have everything in one place.
Whatever you’re looking for, you’ll find it here. Whether it’s for a quick snack, a family gathering or something special for the holidays, we’ve got you covered!